The second batch I ended up doing in a double boiler and still was very thick, I found another place that said 1:2 chocolate to cream for pourable ganache so I tried that and it worked better, but was still pretty thick. I don’t have6″ inch carke pans, can i use 9″ and what would be a recommendation to adjust the recipe, Hi Nashly! I plan on baking this cake for my boyfriend, who is a fan of chocolate mint! I want to thank you for this recipe!! From Classic Cakes to Holiday favorites and everything in between. You can then cut each of those layers in half to get 6 total. Hi Elika! Thank you! Could this recipe be halved in order to make just a few cupcakes? So yummy. I couldn’t find much for mint chocolate, so we decorated with mint aero bubbles and they paired well with the cake. Thanks for sharing the recipe, Olivia! Beautiful cake. Just pop it into the fridge for 20min intervals, rewhipping in between, until it comes together , I made this cake for my girlfriend’s birthday. Hi – I only have two 6.5” round pans but they are 3” tall. Good luck! I’d start checking at 15-20mins. So glad you love it, thanks for the feedback! Ideally, you’d use three 8″ tins as the layers will be a bit smaller in the 9″. Sad, right?? Instead of using 3 x 6″ pans I used 2 x 9″ pans and it worked out great — I just needed to make more ganache. I LOVE this receipe and your website! My son & I are mint chocolate fans! Maybe only infamous to me though. Thank you for helping me love cake again! Thanks for the tip Mary-Beth! I will definitely make this again and I am not a baker – in fact this was my first try at a layer cake and with buttercream icing! Let me know how it turns out! Use good quality chocolate if you can. The 9″ ones will have your layers come out too thin. Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time! Was the butter too cold when you added it in? I’ve heard you can do a ganache with water instead (though I’ve never tried it), so maybe take a look for that?? I think that would be perfect. Yes, you can freeze the icing and ganache separately. Hi Lesley! Hi, No one should have to go without these in their life! The ganache was so easy! The cake recipe as is will make two 8″ layers, but they will be thinner and more difficult to cut in half. Hi Olivia! I always love trying new cakes with this crowd and with 12 birthdays between the adults and children I’m never without a chance to bake another cake. The cake is delicious by the way! Hi Lucia! Looking forward to making this cake for St Patrick’s Day get together. Hi! Over 3000 ft? Hi Monique! My recipes don’t usually have a ton of buttercream left over. The cakes look and feel wonderful (and flat topped!). Do I need to assembly the cake or can I defrost the buttercream and use it? I will check those out , Oh my, this cake looks so heavenly and beautiful! She has been talking about it all week, saying it is the best cake she has ever eaten! My grandsons would love this cake too, so I definitely have to make it! I have tried many of them and never disappointed. Thanks for the great feedback! Everyone seems to want more of this, and I figured maybe I could turn it into cupcakes to share. So I’ll just have to make this cake instead, which looks AMAZING! Great flavor. Especially once you've had a few scoops of mint chocolate chip from your nearby Carvel. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch -- approx. Thank you , Thanks Lynda! I do have a question about the darling chocolate. Hi, I want to make this cake for my boyfriends birthday but he can’t have cream…. If icing can freeze, should the ganache be put on at the last minute? A Swiss meringue becomes runny for one of two reasons: meringue is too warm when butter is added, or the butter is too soft. Now I see why. Baking time may need to be adjusted slightly. As long as the pans are 2″ tall you can use the recipe as is. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html. Slowly add cubed butter and mix until smooth. It’s a fave of mine as well , This post may contain affiliate links. Would I pour it over the cake before it defrosts? Looks amazing though. Good morning! Thanks for the recipe. I wanted to do some piping work and I wanted to know if I should increase the amount. So, I think I’ve only been to Olive Garden two or three times in my entire life. By continuing to browse our website, you agree to the use of these cookies. The icing will need to be brought to room temperature and rewhipped. Hi Amparo! A mix that was mint to be. Hi Emma! Place chopped chocolate and cream into a microwave safe bowl. Do you think I can replace the chopped chocolate in the buttercream with crushed Oreos instead? 1370 calories. Please let me know how everyone likes it . I also increased the ganache to 3 oz of choc/cream for my bigger cake. . Hi, will it be ok if I prepare the mint buttercream the day before as well? Hi Janine! Carvel Cake Cone w/ Chocolate. Give it a good rewhip before using. Can you please send me a link or let me know which mint extract do you use? Is it bittersweet or semi-sweet or maybe what percentage of cocoa in the chocolate. I hope you try more recipes! Flat Cakes will definitely help with stacking though! See this post for tips and troubleshooting: https://livforcake.com/swiss-meringue-buttercream-recipe/. Hi Noreen! Either will work totally fine. 1 large cup (24 fl oz) would I need to adjust the recipe to get 3 9 inch cakes? However, they are still delicious! Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Totally doable as cupcakes too — keep the baking temp the same, but start checking them at 15 or 20mins depending on size . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 … I’ll be checking out your other recipes! Hi Kat! Good question. Converting pan sizes is always tricky. While this worked, it didn’t give the full ‘mint CHIP’ experience. Just take it out 2-3 hours before serving so it can come to room temperature. I couldn’t get it to become creamy. Thank you! Place one layer of cake on a cake stand or serving dish. Hi Manuela! It is really a bumpy frosting and I’m hoping it will look ok. Hope it tastes good. I also substituted cake flour since I had it, gram for gram. I made the recipe just slightly larger for my bigger cake. I’ll have to do it up again. How many cakes does the chocolates cake recipe make? They are about 2cm tall? Thank you for your help! If you did it that way it would crack when you cut into it. Your cakes always look divine! The cake came out amazing!! It’s such a great consistency. If you love mint chocolate candy, ice cream, or any other form, you will love this cake! So happy to hear that everyone liked it Thanks for your tips! Noreen. Or I have to triple them ? Line bottoms … It will be evening before we are eating it so will it defrost completely in that time?
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